food blogger

Say hello to Priscilla Levac Cannon!

She has just started a beautiful new plant-based blog, so of course, I had to get know her a bit more.

Priscilla has lived in the Sea-to-Sky area for 20 years now, and used to be a pro-snowboarder. In 2005, she won the US Open, was named the ‘Best Female Rider of the Year’, plus she was featured in a couple of major snowboard movies.

Her passion now lies in sharing plant-based recipes (raw and cooked) as a Raw-Food Chef on her brand new blog, Satisfy Your Soul. It’s all about ‘soul-satisfying food’. She has been eating a vegan diet for the last 8 years as a Mom, an athlete, and someone who’s concerned about the state of our environment. After trying an array of different diets, and restricting herself over the years trying to find the right way of eating for her athletic endeavours, she’s finally found what seems to be the ‘big secret’. “With the balance I’ve cultivated, I now enjoy peace of mind, and my body weight and energy level is naturally on point,” she says. Check out her about page for more on her journey.

She’s all about sharing healthy vegan food without compromising the taste – AMEN!

Let’s get to know Priscilla a bit more… Plus get into some delish banana bread at the bottom!

Why did you start eating a vegan diet?

I’ve been eating vegan for nearly 8 years. I originally got into raw food to get healthier. Later on I watched the documentary Earthlings, which broke my heart and opened my eyes. I never touched meat again. And I’ve been so much healthier ever since; physically, mentally and spiritually.

How did you go vegan? Slowly, or overnight?

Ingredients:

• 4 Tbsp ground flax seeds.
• 12 Tbsp warm water (180 ml).
• 2 cups oat flour (gluten-free if needed).
• 1 1/2 cup coconut sugar.
• 1/2 cup cacao powder.
• 2 tsp baking soda.
• Pinch salt.
• 3/4 cup dark chocolate chunks.
• 4 very ripe bananas.
• 1/3 cup almond milk.
• 2 espresso shots.
• 3 Tbsp coconut oil, melted.

Directions:

1. Preheat oven to 350 degrees F.
2. In a small bowl, stir in ground flax seeds in the warm water. Set aside.
3. In a large bowl, combine all dry ingredients; oat flour, coconut sugar, cacao powder, baking soda, salt, and chocolate chunks. Set aside.
4. In a medium bowl, mash your ripe bananas with a masher or fork. Then add the rest of your wet ingredients; flax seed mixture, almond milk, espresso, and coconut oil. Mix well.
5. Pour your wet ingredients into the dry ingredient’s bowl. Mix well.
6. Pour mixture into a non-stick bread pan, then place in the oven. Bake for 60 minutes.
7. When you’re banana bread is ready, simply pull it out of the oven, let it sit for 30 minutes and enjoy!